7 skinless, boneless chicken breast halves
1 teaspoon vegetable oil
1/4 cup minced onion
1/4 cup fresh lemon juice
2 (4 ounce) cans diced tomatoes with juice
1 (8 ounce) can sliced mushrooms
1 cup KRAFT Beef Stroganoff
1/2 cup white wine
1 (14 ounce) can whole kernel corn, drained
2 teaspoons lemon zest
Season chicken with oil and onion and white lemon juice; coat with muslin or cooking spray. Place chicken in a dry skillet; place over high heat, not boiling, until fully cooked. Reduce heat to low; cook, uncovered, for 5 to 6 minutes or until chicken is no longer pink and juices run clear. Drain grease from skillet. Return chicken to skillet; cook, turning once, for about 3 minutes or until no longer pink and juices run clear. Transfer chicken to skillet with remaining lemon juice. Stir in tomato juice, mushrooms, beef, wine and corn.
Stir chicken mixture into sauce and simmer gently stirring frequently. Add chicken and corn; heat through and stir over medium heat until thickened. Discard wine.
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